Zobrazeno 1 - 9
of 9
pro vyhledávání: '"sour milk drink"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 67-73 (2023)
The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of
Externí odkaz:
https://doaj.org/article/debdd549cc6f40b590dd6eef6763d7c0
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 11-19 (2023)
The need to develop new types of functional products is due to the increased demand of the population for the products of this group. The subject of the study was a fermented milk drink with rosehip extract. The article suggests the possibility of us
Externí odkaz:
https://doaj.org/article/8d6287b4159849f79dcbb2757c72b040
Autor:
Ivan Rogoskii, Mikhailo Mushtruk, Liudmyla Titova, Olha Snezhko, Svitlana Rogach, Oleh Blesnyuk, Yuriy Rosamaha, Tatiana Zubok, Oleksandr Yeremenko, Oleksandr Nadtochiy
Publikováno v:
Potravinarstvo, Vol 14, Pp 1047-1054 (2020)
The article considers the solution of problematic issues of engineering management of poly fermentation in the study of fermentation temperature of sour-milk drink with apiproducts. In the development of fermented dairy products, the components that
Externí odkaz:
https://doaj.org/article/efbc76f691444623b8e9b7147e0d9b46
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 11, Iss 3 (2017)
Changes in the quality indicators of sour-milk infant drink «Biolakt» characterized by high probiotic and immunomodulatory properties and low allergic effect that were made according to the improved technology and stored in sealed-off containers at
Externí odkaz:
https://doaj.org/article/ed02900343524f2cb6659daf123184eb
Autor:
Oleh Blesnyuk, Svitlana Rogach, Oleksandr Nadtochiy, Tatiana Zubok, Mikhailo Mushtruk, Olha Snezhko, Yuriy Rosamaha, Liudmyla Titova, Oleksandr Yeremenko, Ivan Rogoskii
Publikováno v:
Potravinarstvo, Vol 14, Pp 1047-1054 (2020)
The article considers the solution of problematic issues of engineering management of poly fermentation in the study of fermentation temperature of sour-milk drink with apiproducts. In the development of fermented dairy products, the components that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c041647c7e49b6111206ef94578c9cd0
https://doi.org/10.5219/1437
https://doi.org/10.5219/1437
Autor:
Novhorodska, N.
The range of fermented milk products is quite diverse on the world market, but bifidogenic enriched dairy products are not common. Fermented milk products probiotics to restore the beneficial intestinal microflora in combination with probiotics and n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93338c710a14f0fe0608986da2e5d407
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Pavlo Oleksandrovych Nekrasov, Ю.С. Українцевa, A. Avershina, Ju. Ukrainceva, N. А. Tkachenko, Ю.С. Украинцевa
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 11, Iss 3 (2017)
Changes in the quality indicators of sour-milk infant drink «Biolakt» characterized by high probiotic and immunomodulatory properties and low allergic effect that were made according to the improved technology and stored in sealed-off containers at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1107230ea724e44a6c6eef1f94f95155
https://doi.org/10.15673/fst.v11i3.613
https://doi.org/10.15673/fst.v11i3.613
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.